Chocolate Balls Recipe

By popular request….

What you need
1 package oreo cookies (regular, not low fat or reduced fat or anything but original and no Hydrox isn’t a good substitute)
1 brick of Philadelphia Cream Cheese (regular)  MUST BE ROOM TEMPERATURE
1 large ziplock bag with zipper closure (Largest bag you can find)
Your choice of liqueur ( I prefer Godiva or Bailey’s)
Mixer
wax paper
bowl of warm water
2 pans
2 bags of Milk Chocolate kisses or chunks/chips

1) Dump oreo cookies into large ziplock. Crush soundly, leave no large chips, minimal size is preferred.
2) In the Mixer blend cookies with cream cheese and a shot glass worth of liqueur.  If you can smell it you put in too much.  It should be faint to the nose.
3) Begin forming small balls out of the above mixture. Diameter can be anywhere from 1" to 1 1/2" diameter. 

Any larger is too big.

Trust me.

4) Nuke chocolate chunks/chips in a bowl at 15 second increments until it is fluid and set atop bowl of warm water to keep the chocolate fluid and begin dipping balls into warm chocolate and set  on wax paper. Don’t double dip, you don’t need to.
Hint: If you divide the chocolate into 2 bowls and have a helper the below process will go faster. But all in all it won’t make a difference other than time. This will cut down on reheating the chocolate.

Hint 2: Be careful about reheating chocolate, a moment too long and you’ll have to buy new chocolate for this. not fun.

5) Set pans of newly formed chocolate balls in freezer. 10 minutes will usually put them into a pretty solid state.

6. Eat!